厨房英语厨房英文怎么说厨房的英文例句.docx

厨房英语厨房英文怎么说厨房的英文例句.docx

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厨房英语厨房英文怎么说厨房的英文例句

酒店餐饮人力资源现状分析（Analysisofhumanresourcesinhotelsandrestaurants）

Humanresourcesanalysisofhotelcatering

Thedevelopmentofhotelcateringrequiresahigherleveloftalent

1.Hotelandcateringdevelopmentneedscompoundtalents

Aspeople'sconsumptionconceptchanges,cateringmarketcompetition,cateringbusinessmanagersneedtounderstandbusiness,goodinnovation,guideconsumptiontrends,alsoneedhigh-endcateringpersonneltothedevelopmentoffoodculture,theconceptofinnovation.Themarkethasahugedemandforthiskindofcomplextalent.

2.,thelackoftalenthasbecomeanimportantfactorrestrictingthedevelopmentofhotelcatering.

Inthehotel,thestatusoffoodandbeverageisveryimportant,itisthehoteltomeetthebasicneedsoftheguestsindispensablebusiness.Insomehotels,foodandbeverageevenexceedstheincomeoftheguestroom.Duetotheconceptoferror,hotelandcateringisdifficulttoattractandretaintalents,humanresourcesandpoortalentshortagehasbecomeacommonproblemfacingthehotelandcatering,andhaverestrictedthedevelopmentofhotelandcateringfence.

3.,thetalentadvantageofhotelcateringisnolongerexist

Astherapiddevelopmentofsocialcatering,alargenumberofhotelandrestaurantpersonnellost,theoriginalhotel,restaurantchefsgathered,superbtechnology,canprovidehigh-qualityserviceshumanresourcesadvantageshavebeendiluted.WithChina'sentryintotheWTO,foreignrestaurantenterpriseswillfacegreaterchallengeswhentheyentertheChinesemarket.Withoutateamofprofessionals,itisdifficultforthehoteltoformitsowncorecompetitivenessandmakeastrongbrand.Therefore,itisdifficulttocopewiththecompetitionbetweendomesticandforeigncateringenterprises.

4.,thehotelchaindevelopmentneedsmoresupportfromthecateringtalents

Weknowthatthedevelopmentofhotelcateringdependsmoreonhumanfactors,andthedevelopmentofregionalcompetitiveadvantageisalsobasedonthedevelopmentoftalentandtheabilitytoreplicatethetechnology.However,inrecentyears,somewalkthepathofdevelopmentofthehotelchainenterprisesincreasinglyfeelthefooddevelopmentandlackofstamina,lackoffoodandbeveragebrands,afterall,lackofhumanresourcesdevelopmentofthehotelrestauranthasseriouslyrestrictedthefurtherdevelopmentofcatering.Theseriousshortageofcateringtechnicalpersonnelandcateringmanagementpersonnelisthemainfactorcontributingtothissituation.

Hotel,catering,humanresources,status

1.postpersonnelstructure

Fromourhotelcateringpersonnelsurvey,atpresent,inthehotelcateringpersonnelstructure,restaurantservicesandmanagementpersonnelaccountedfor52.66%ofthetotalproportion,kitchenchefsandmanagementpersonnelaccountedfor47.34%.

2.educationalstructure

Employeesinthehoteldiningatpresent,juniorhighschooldegreeandbelowaccountedforabout24%ofthetotalnumber;highschooleducationaccountedforabout71%ofthetotalnumber;collegedegree（includingeducationqualifications）accountedfor4.66%ofthetotalnumber;undergraduateeducationaccountedfor0.34%ofthetotalnumber.

Accordingtosocialrelatedpersonneldatashowthat,atpresent,ourhotelcollegeeducationintheproportionofthetotalstaffof11.2%,andcateringpractitionerseducationlevelislowerthantheaveragelevelof6.2%percentagepoints.

3.workingyearsofcateringemployees

Inordertobetteranalyzetherelationshipbetweenthestabilityanddevelopmentofhotelcateringstaff,wedesigntheworklifeanalysis.Followingtable:

Table1workinglifeofcateringemployees

Fromthestatisticaldata,thehotelcateringemployees,0~2yearsofserviceofnewemployeesaccountedfor38%,2~5oftheyearaccountedfor30.4%,5ormoreemployeesaccountedfor23.94%.Atthemanagementlevelthisisparticularlyprominent,morethanfiveyearsofstaffaccountedforthevastmajority.

4.genderstructure

Accordingtostatistics,atpresent,theproportionofmenandwomeninrestaurantsandrestaurantsis1to3.7,whiletheproportionofmenandwomeninthekitchenis5.3to1.Managementlevel,genderdifferenceisnotlarge,slightlychanged,fromthestatisticaldata,therestaurantmanagersaredominatedbywomen,menandwomenratioof1to3;whiletheproportionofkitchen5.6to1,butbasicallyproportional.Theanalysisofsexstructureproportionhascertainguidingfunctiontopersonneltrainingandpersonnelrecruitment.

5.sourcesofrestaurantemployees

Fromourstatisticaldata,hotelandcateringstaff,staffinchargeofmorethanisthemainsourceofsocialexperienceofpersonnel（50%）,schoolrelatedpersonnel（18%）,nonsocialrelatedpersonnel（18%）.Furtherdetailedanalysis,thekitchenstaffinchargeofmorethan58%personnelfromthesociety,schoolrelatedpersonnel26%;arestaurantfromthesocialexperienceofpersonnel63%,31%nonexperiencedpersonnel,levelexecutivesfromtheschoolonly6%.

6.employeeturnover

Employeeturnoverrate:

inthepastyear,theaveragewastagerateofhotelemployeeshasreached33.6558%.Restaurantstaffturnoverratewas27.1383%;kitchenstaffturnoverratewas37.9537%.Amongthem,thecontributionrateofrestaurantandkitchenstaffturnoverwas52.78%and47.22%respectively.

Themainreasonforthewastageofcateringstaffisthatthecausesofemployeeturnoverareoftenmanifold.Afterstatistics,

Thereasonsforthelossare:

development,compensation,violationofdiscipline,physicalreasonsandotherreasons.

Problemsexistinginhumanresourcesdevelopmentofhotelsandrestaurants

Thecateringmarketcompetition,morecapitalinvestment,management,environmentalfacilities,foodflavor,marketingstrategy,servicelevelandpricepositioningandsoonseveralaspects,allofwhichareembodiedinthepersonnel（includingmanagementpersonnelandtechnicalpersonnel）thequantityandqualityoftalent,sowecansay,especiallytheconstructionofthecheftheteamwillbethekeytothedevelopmentofourhotelandcatering.Butthroughinvestigationandstudy,wefindthattherearemanyproblemshinderingthedevelopmentofcateringtalents.

1.deviationofpersonnelstructure

Fromthepersonnelstructureandeducationalstructurepointofview,ourcateringisobviouslythetraditionallabor-intensiveindustries,theconcentrationofmanpower.Facedwiththechallengesofthenewperiod,itisnecessaryforustoreexaminethecurrentbasicframework.Especiallyfromthepointofviewofsustainabledevelopment,ourhumanstructurehasaprecariousappearance,anditisurgenttoimprovethehumanresourcestructureofthewholegroupcatering.

2.,theoverallqualityofhotelstaffislow

Inrestaurantsandkitchens,theentireacademiclevelisstillcloseto23.43%ofemployees,orjuniorhighschoolorbelow.Mostofhighschooleducation,universitystagecollegeanduniversityalittle.Thisaspectisduetotheconceptofdomesticculturalconsumption,universitystudentsashamedofbeingawaiter,fromthegrassrootslevel,whilethosewithuniversityqualificationsarebasicallypromotedtothemanagementlevel.

Thestudyatmosphereofrestaurantemployeesisnotstrongenough.Mostpractitionersarenotawareofthedifficultiesassociatedwithloweducation.Thefuturewillbecateringtoscienceandtechnology,information,healthdirection,concentrationvaluetothetechnicalandprofessionalservicesfromthehuman,ifyouwanttofacethefuture,weneedtostartfromthesystem,strengthentheguidingroleofthecorrespondingincentivesystem,improvethebasicqualityofthefoodfromthewholehuman.

3.showsamoreserioussuccessorcrisis

Aworryingphenomenoniscateringtoseniormanagementpersonnel（includingservicesupervisor）arebasically2yearsormore,thatistosay,thecoremembersofourhotelaretrainedforlongtimeandstableandrichexperience;butthedefectis,onlylowdegree;theforemanlayeronlysomenewhigheducatedemployees,butaverysmallproportion,higheducatedemployeescanrisetoahigherposition,orthatthehighdegreeofemployeegrowthspaceistoosmall.

Inthecateringindustry,thereisasayingthat"33type"cateringtalentsconcept:

threeyearsofprofessionaleducation;threeyearsoftechnicallearningandexperienceaccumulation.Fromourstatisticalpointofview,butalsotoverifythisargumenthassometruth.Onlyspecializedknowledgeisinsufficienttobecompetentforthemanagementoffoodandbeveragemanagement,anditisdifficulttoundertaketheimportanttaskwithouttheaccumulationofacertaintimeexperience.Thereisnoshortcuttotherapiddevelopmentofcateringpersonneltraining.Thisposesagreaterchallengetotheworkofourhumanresourcesdepartment.

Fromtheanalysisofthesourcesofpersonnel,ourcurrentsupervisorandabovepersonnel,foremanandchefsourcesaremainlysocialexperience,thesocialconceptofmorerelevantpersonnelmayincludethecorrespondingapprenticeoutofthekitchenstaff,forthekitchen,hereshowsrelativelystrongbarriers（teacherspaymoreattentiontothekitchentheinformalorganizationtoformateam）;addupbecauseothersourcesarenotcookthissocialrelatedpersonnel,especiallythekitchenplaysadecisiveroleintheleadershiplevel,thisisparticularlyprominent.So,itisdifficulttoimproveourlevelofcookinginthekitchen,thedifficultyofimplementationofmanagementsystemmore,evenwhenthekitchenhavesomedisputes,theyusetheirownwaytodealwith,becausetheteacheroftenhastherighttospeak.Thissituationisalsomoreinthelevelofgraduatestudentsfromcollegesanduniversitiesof